Dana Moran

dana moran
Dana Moran
Managing Editor
dmoran@winsightmedia.com

Dana Moran is managing editor of FoodService Director magazine and FoodServiceDirector.com. Her favorite vegetables are sungold tomatoes, beets, asparagus and triple-cream brie.

 


earth
FSD’s managing editor dishes on the November issue and the best ways operators are menuing trends like plant-based dishes, international cuisines and DIY options.
sharing love
FSD's Managing Editor discusses the latest issue of Foodservice Director, operators who are innovating in an immediate crisis and all the workers who are highly motivated to get it right. ...
Tastes shift from the traditional in FSD’s 2017 LTC/Senior Living Census. Read on to see how things have changed from 2016—and how operators are responding to new demands across the board.
chefs
FoodService Director is pleased to welcome some new members to its Chefs’ Council, a panel of chefs from C&U, B&I, hospitals, senior living and K-12.
teamwork pack
As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another.
autumn leaves
Operators aren’t just thinking about food during the school year; it’s a 24/7 job. We chatted with FSDs about new avenues and venues for tackling hunger.
The move came about after HISD received approval from the USDA and the Texas Department of Agriculture. All of the 210,000-plus students enrolled will benefit.
millennial employee handshake
The millennial workforce takeover has arrived. In 2015, Generation Y surpassed Gen X as the largest employed generation, and by 2020 we’ll represent 46% of U.S. workers.
soup sandwich
This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.
nacufs award
Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

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More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

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